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Green Beans in Coconut Sauce

Green Beans in Coconut Sauce

Time

Serves

4

Cuisine

Indonesian

Heat

Spicy

Dietary:

Atkins, Contains Nuts, Vegetarian, Vegan

Making this recipe

Ingredients

  • Coconut Milk (275ml / 9fl oz)
  • Crushed Red Chillies (½tsp)
  • Fresh Ginger (1½" / 4cm roughly chopped)
  • Green Beans (675g / 1½lb)
  • Kaffir Lime Leaves (2)
  • Lemongrass Stalk (2 x stalks (2" / 5cm))
  • Onions (2 roughly chopped)
  • Sea Salt (1tsp)
  • Spring Onion (3)
  • Vegetable Oil (5tbsp)

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Method

1) Chop the lemongrass finely, just cover with hot water in a small cup and leave for half an hour.

2) Cut the green beans and spring onion into pieces about 1″ / 4cm.

3) Put the onions, ginger and lemongrass with its liquid in a blender and process to a paste.

4) Heat the oil in a large wok or frying pan. When hot, stir-fry the paste & kaffir lime leaves until the paste is lightly browned, about 5 minutes.

5) Mix in the crushed red chillies and spring onion and fry for a further minute. Throw in the green beans, coconut milk & salt. Add 150ml of water and simmer gently until the beans are tender, about 20 minutes (keep adding some water a little at a time, as required).

6) Serve hot.